No. 6 S-Type Ad-Hoc
⏳ Drinking Window
Typically best enjoyed within 1–2 years of the bottling date, served well-chilled.
🍽️ Food & Wine Pairings
fresh sashimi, grilled yakitori, creamy goat cheese
✨ Technical Specifications
The No. 6 S-Type 'Ad-Hoc' is an exceptional, highly limited variation of Aramasa's acclaimed 'Superior' Type sake. Rooted in the historic Akita Prefecture, Aramasa is the birthplace of Kyokai No. 6 yeast, the oldest active strain distributed by the Brewing Society of Japan. The 'Ad-Hoc' designation represents a rare, spontaneous expression of the S-Type, often released to showcase unique brewing variations, raw (nama) characteristics, or specific single-tank pressings. Brewed using the labor-intensive, traditional Kimoto starter method in wooden casks (kioke), this sake harmonizes ancient craftsmanship with modern precision. It delivers a striking profile defined by vibrant, wine-like acidity, a delicate natural effervescence, and a clean, mineral-driven finish that challenges the conventional boundaries of Japanese sake.
🍾 About the Producer
Established in 1852 by Uhei Sato in Akita Prefecture, Aramasa Shuzo stands as one of Japan's most revolutionary and revered artisanal producers. The brewery earned historic distinction in 1930 when its in-house culture was isolated as Kyokai No. 6, the oldest surviving yeast strain in active distribution. Under eighth-generation kuramoto Yusuke Sato, who took over in the late 2000s, Aramasa embarked on an uncompromising renaissance. Sato committed strictly to pure Junmai brewing, utilizing exclusively local Akita-grown rice cultivated without chemical pesticides, including over 30 hectares farmed in the Uyashinai district. Reviving traditional Edo-period techniques, all fermentations rely purely on indigenous lactic bacteria via the kimoto method and take place entirely in wooden cedar vats (kioke). Fermented using only pristine soft local mountain water and Kyokai No. 6, Aramasa's sakes—such as the iconic unpasteurized No. 6 series, the terroir-driven Colors collection, and the experimental Private Lab bottlings like Amaneko—are globally benchmarked for their electrifying acidity, pristine structural tension, and vinous elegance.